• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. • Cut carrot and potato into bite-sized chunks. Cut beetroot into small chunks. Cut red onion into thick wedges. Cut cauliflower into small florets. • Melt the butter in the microwave. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• Divide prepped veggies between two lined oven trays. • Add the melted butter, Aussie spice blend and a drizzle of olive oil. Season with salt and pepper. Toss to coat. • Roast until tender, 25-30 minutes.

• Meanwhile, combine the plain flour, garlic & herb seasoning and the salt in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and garlic. • Dip chicken tenderloins into flour mixture, followed by egg and finally into panko. Transfer to a plate. Little cooks: Kids can help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.

• When the veggies have 10 minutes remaining, bring a large frying pan to medium-high heat with enough olive oil to coat the base. • When the oil is hot, cook chicken, in batches, until golden and cooked through, 3-4 minutes each side. • Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when it's no longer pink inside. TIP: Add extra oil if needed so the chicken doesn't stick to the pan.

• Combine roasted veggies on one of the trays. Season to taste.

• Divide crumbed garlic and herb chicken tenders and spiced roast veggies between plates. • Serve with dill & parsley mayonnaise. Enjoy! Little cooks: Add the finishing touch by dolloping over the mayonnaise!